Category Archives: Dinner

Puebla Chicken and Potato Stew

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Chicken Stew Mexican Style by Lynda Giddens on FlickrAlso called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

Ingredients

2 lbs. chicken thighs (with skin & bone) 6 c. water
1 large white onion, quartered 2 tsp salt
2 garlic cloves, unpeeled 14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned) 1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil 1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes 2 oz. queso fresco, crumbled (½ c.)
avocado corn tortillas

Directions

  1. Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.
  2. While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.
  3. Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
  4. Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.

Pork with Sweet Onion Marmellata

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Submitted by Americo
Serves 4-6

Ingredients

1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped
2 cloves garlic, minced 1 tsp kosher salt
1 tsp black pepper, freshly ground 4-6 pork chops
¼ c. fresh flat-leaf parsley, chopped

Onion Marmellata

¼ c. olive oil 4 large onions, thinly sliced (~3 lbs.)
¼ c. orange marmalade 1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped 1 tsp kosher salt
1 tsp black pepper, freshly ground 2 tbsp balsamic vinegar
1 tbsp sugar (to taste)

Directions

  1. For the onion marmellata, place a large, heavy pot over medium-high heat.  Add the olive oil & the onions.  Stir to combine & cook until starting to sizzle, about 2 minutes.  Add the remaining ingredients.  Reduce the heat to low.  Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits.  The onions should be a soft, jam-like consistency & a deep mahogany color.
  2. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl.  Using your fingers, work all the ingredients together until well combined.  Rub the herb mixture over the pork chops.  Cover with plastic wrap & reserve in the refrigerator.
  3. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.  Place a grill pan over medium-high heat or preheat a gas or charcoal grill.  Grill the pork chops to medium, about 7 minutes a side depending on thickness.  To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley.  Serve immediately.

Grilled Pork Skewers with Chilie Sauce

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Submitted by Americo
Serves 4-6

Ingredients

¼ c. low-sodium soy sauce ¼ c. oyster sauce
3 tbsp cilantro leaves & stems, finely chopped 2 tbsp garlic, finely chopped
2 tbsp sugar 1 tsp black pepper, freshly ground
1 ½ lb. pork tenderloin, cut into 16 pieces 16 (6″) wooden skewers

Chile Sauce

½ c. fresh lime juice ¼ c. fish sauce
1 tbsp soy sauce 1 fresh Thai red chilie, finely diced
2 tsp sugar 1 shallot, finely diced

Directions

  1. Soak the skewers in cold water for 30 minutes prior to use.
  2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
  3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.

Porcupine Meatballs

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Submitted by Robb “Movidude74” Johnston
Serves 6-8

Ingredients

1 lb. ground beef 1 egg, slightly beaten
2 tbsp onion, finely chopped ¼ c. rice, uncooked
1 tbsp parsley, snipped ½ tsp salt
½ c. water 1 tsp Worcestershire sauce
10 ¾ oz. condensed tomato soup (1 can) dash of pepper

Directions

  1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup. 
  2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
  3. Mix remaining soup, water, & sauce; pour over meatballs.
  4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.

Sweet Corn Tomalitos

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Submitted by Trish
Serves 6-8

Ingredients

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

Directions

  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.